When August rolls around it is time to get our hands stained purple & arms and shins scraped up in search of the juiciest, plumpest, ripest wild blackberries. So many of my August memories growing up are attached to picking and baking with my favourite wild n crazy delicious blackberries. Since local nectarines are in season, I knew they would be a perfect match! This crumble is so simple and is easily customizable to whatever berries you have on hand and you can substitute peaches for the nectarines of course. It is healthy enough that you can eat it for breakfast, or with a little ice cream for dessert. For those who are need to eat Paleo/Grain free or who cannot eat oats, this is the crumble for you! One of my recipe testers made this with 100% blackberries, no nectarines, in which case you will need to use about 8 cups of blackberries.
Preheat the oven to 350 F. Place the Filling ingredients in a 8 x 11' (20 x 28 cm) glass or ceramic baking dish. Using your hands, gently mix the filling ingredients until all the fruit is covered by the sugar and starch mixture.
Add all of the topping ingredients (except butter and walnuts) to a medium bowl. Stir. Cut the butter in with your hands or a pastry cutter until it is the size of size of peas. Stir in the walnuts. Sprinkle the crumble topping evenly over the filling and press down gently. Place in the centre of the oven and bake for 45 to 60 minutes. For the last 20 minutes of baking time you may need to cover the crumble as it may get too brown.
You will know when it's done when the filling bubbles up and oozes on the edges of the baking pan. Make sure to test though to make sure the nectarines are tender and cooked through (I simply use a fork to pierce the nectarines to test for done-ness) Serve warm with dairy free "ice cream" frozen dessert or as my husband loves to do, enjoy the next day for breakfast with coffee.
Ingredients
Directions
Preheat the oven to 350 F. Place the Filling ingredients in a 8 x 11' (20 x 28 cm) glass or ceramic baking dish. Using your hands, gently mix the filling ingredients until all the fruit is covered by the sugar and starch mixture.
Add all of the topping ingredients (except butter and walnuts) to a medium bowl. Stir. Cut the butter in with your hands or a pastry cutter until it is the size of size of peas. Stir in the walnuts. Sprinkle the crumble topping evenly over the filling and press down gently. Place in the centre of the oven and bake for 45 to 60 minutes. For the last 20 minutes of baking time you may need to cover the crumble as it may get too brown.
You will know when it's done when the filling bubbles up and oozes on the edges of the baking pan. Make sure to test though to make sure the nectarines are tender and cooked through (I simply use a fork to pierce the nectarines to test for done-ness) Serve warm with dairy free "ice cream" frozen dessert or as my husband loves to do, enjoy the next day for breakfast with coffee.